Moroccan Chicken Stew Recipe With Sautéed Zucchini & Onion Dressing
A Flavorful, One-Pot Delight with a Touch of North African Spices
Moroccan Chicken Stew with Sautéed Zucchini & Onion Dressing is a comforting and vibrant dish that transports you straight to the heart of North Africa. This dish blends roasted brown chicken, fragrant chickpeas, and an array of spices such as paprika, cumin, and turmeric, creating a delightful medley of flavors. The stew is enriched by the fresh addition of zucchini and a hint of lemon, making it an irresistible main course for any occasion. This recipe is traditionally served with a bed of curried couscous, giving you the perfect balance of flavors.
Whether you’re planning a family meal or looking to impress guests with your cooking, this hearty, one-pot recipe is bound to leave a lasting impression.
Cuisine:
African
Course:
Main Course
Diet:
Non-Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless chicken (breasts) | 500 grams, cubed |
| Salt | To taste |
| Onion | 1, chopped |
| Garlic | 2 cloves, chopped |
| Carrots (Gajjar) | 2, chopped |
| Celery | 2 stalks, sliced |
| Ginger | 1 teaspoon, minced |
| Paprika powder | 1/2 teaspoon |
| Cumin powder (Jeera) | 3/4 teaspoon, freshly ground |
| Dried oregano | 1/2 teaspoon |
| Cayenne pepper | 1/4 teaspoon, ground |
| Turmeric powder (Haldi) | 1/4 teaspoon, freshly ground |
| Water | 1 1/2 cups (adjustable) |
| Tomato | 1 cup, crushed |
| Kabuli Chana (White Chickpeas) | 1 cup, soaked overnight |
| Green zucchini | 1, sliced |
| Lemon juice | 1 teaspoon |
| For Salad Dressing | |
| Green zucchini | Few slices |
| Onion | Few slices |
| Strawberries | Few, sliced |
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Total Time:
65 minutes
Instructions:
-
Prepare Ingredients:
- Start by preparing all your ingredients. Cube the boneless chicken, chop the vegetables, and mince the ginger and garlic. Soak the chickpeas overnight, and have them ready to cook.
-
Brown the Chicken:
- In a large saucepan, heat some oil over medium heat. Season the chicken with salt and brown it in the pan until it’s almost cooked through, about 5-6 minutes. Once browned, remove the chicken from the pan and set it aside.
-
Cook the Chickpeas:
- In a separate pressure cooker, add the soaked chickpeas and enough water to cover them. Cook for 5-6 whistles or until the chickpeas are tender and soft. Once done, set them aside.
-
Sauté Vegetables:
- In the same pan you used for the chicken, sauté the onion, garlic, carrots, and celery over medium heat until they soften, about 5 minutes.
-
Add Spices:
- Stir in the ginger, paprika powder, cumin powder, oregano, cayenne pepper, and turmeric powder. Stir-fry the mixture for about 1 minute until the spices release their fragrant aroma.
-
Simmer the Stew:
- Add the water and crushed tomatoes to the pan. Stir to combine, then return the browned chicken to the pan. Reduce the heat to low and simmer for about 10 minutes to allow the flavors to meld together.
-
Add Chickpeas and Zucchini:
- Once the stew has simmered, add the cooked chickpeas and sliced zucchini. Bring the stew to a boil and then cover the pan. Cook for an additional 15 minutes or until the zucchini is tender and cooked through.
-
Prepare Salad Dressing:
- While the stew is simmering, heat a small amount of oil in a separate pan. Sauté a few slices of zucchini and onion until they are golden and slightly crispy. Keep them aside for garnish.
-
Serve:
- Serve the Moroccan Chicken Stew on a bed of Curried Couscous (for an authentic African touch). Garnish with the sautéed zucchini, onion, and a few slices of fresh strawberries for a pop of color and sweetness.
Notes:
- The zucchini adds a refreshing texture to the dish, while the chickpeas provide an earthy depth. The blend of spices – paprika, cumin, and turmeric – gives this dish its signature Moroccan flavor, making each bite a deliciously aromatic experience.
- This stew can be made in advance and stored in the refrigerator for up to 2 days, making it a perfect dish for meal prep.
- Adjust the cayenne pepper according to your spice tolerance. You can always add more if you like extra heat.
Nutritional Information (per serving):
- Calories: Approximately 300-350 kcal
- Protein: 30g
- Carbohydrates: 35g
- Fat: 12g
- Fiber: 7g
- Sugar: 5g
- Sodium: 700mg
Serving Suggestions:
- Pair with steamed Curried Couscous or a light, fluffy rice pilaf for a wholesome meal.
- A side of tangy yogurt or a cucumber mint raita would also complement the spiciness of the stew.
Enjoy this Moroccan Chicken Stew with Sautéed Zucchini & Onion Dressing as a satisfying and flavorful main course that will impress your family and guests alike. With its complex flavors and comforting ingredients, this dish is a true celebration of African cuisine.
